Description
This classic Brioche Bread recipe delivers a rich, buttery, and tender loaf perfect for breakfast or any time of day. With a fluffy crumb and golden crust, this brioche combines the delicate sweetness of sugar and vanilla with a soft, pillowy texture that melts in your mouth. Ideal for sandwiches, toast, or simply enjoyed with butter and jam, this brioche is easy to prepare with a stand mixer and slow refrigerated rise to develop wonderful flavor and texture.
Ingredients
Scale
Liquid Ingredients
- 1/2 cup warm whole milk (110°F)
- 5 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 large egg, beaten (for egg wash)
- 1 Tablespoon water (for egg wash)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 Tablespoon + 1 teaspoon instant dry yeast
- 5 Tablespoons granulated sugar
- 4 1/2 cups bread flour (or all-purpose flour)
- 2 teaspoons Kosher salt
Fat
- 1 cup unsalted butter, at room temperature
Instructions
- Proof Yeast: In the bowl of a stand mixer fitted with a paddle attachment, stir together the warm milk, instant dry yeast, and granulated sugar. Let it sit for 5 to 10 minutes until it becomes bubbly and foamy. If no foam appears, the yeast may be inactive, so start over with fresh yeast and ensure the milk temperature is correct.
- Add Eggs and Vanilla: Add the large eggs one at a time to the yeast mixture, mixing well after each addition. Then mix in the egg yolk and vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of the bread flour with the Kosher salt. Add this to the mixer and stir for 3 minutes on medium speed.
- Add Remaining Flour: Reduce the mixer speed to low and gradually add the remaining 2 1/2 cups of bread flour until combined. Continue mixing for 5 minutes, stopping halfway to scrape down the sides of the bowl and paddle. The dough should feel soft and slightly sticky; if too sticky, add up to 1/2 cup more flour incrementally.
- Incorporate Butter and Knead: Slowly add the room temperature unsalted butter 2 tablespoons at a time, allowing each addition to incorporate before adding more. Replace the paddle attachment with a dough hook and knead the dough for 8 to 10 minutes until it forms a smooth ball that clings to the hook. Perform the windowpane test to check gluten development.
- First Rise: Transfer the dough to a medium bowl sprayed with nonstick spray. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight to let the dough slowly rise and develop flavor.
- Prepare Pans & Shape Dough: Spray two 9×5-inch bread pans with nonstick cooking spray. On a floured surface, divide the dough evenly and shape each portion into a loaf. Place the loaves into the prepared pans.
- Second Rise: Cover the loaves and let them rise at room temperature for 1 to 2 hours, or until doubled in size.
- Apply Egg Wash: In a small bowl, beat together the remaining egg and water. Brush this egg wash evenly over the tops of the loaves to promote a shiny, golden crust.
- Bake: Preheat the oven to 375°F (190°C) and place an oven rack in the middle. Bake the loaves for 28 to 30 minutes until deeply golden brown. If the bread browns too quickly, cover loosely with foil during the last 10 minutes of baking.
- Cool and Serve: Let the breads cool in their pans for 10 minutes before transferring them to a cooling rack. Slice once slightly cooled and enjoy plain or with butter and jam.
Notes
- Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
- The windowpane test involves stretching a small piece of dough thin to see if it becomes translucent without tearing, indicating good gluten development.
- Slow refrigeration helps develop flavor and improves texture by allowing the dough to ferment gradually.
- Use bread flour for better gluten development, but all-purpose flour can be substituted with slightly less crisp crust.
- Egg wash creates a beautiful, shiny crust; you can substitute whole milk or cream for a softer finish.
- Store brioche wrapped tightly at room temperature up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/12th of a loaf)
- Calories: 220
- Sugar: 5 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: brioche, brioche bread, french bread recipe, soft bread, homemade bread, buttery bread
